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  • Recipe for 4 portions

    Ingredients Cheese soup

    250g mountain cheese
    1 onion
    2 EL wheat- and spelt flour
    1 EL butter
    150 ml apple juice
    500 ml water
    a pinch of nutmeg
    salt and pepper

    Ingredients Set

    8 EL LAND-LEBEN organic spelt soup pearls
    3 EL hazelnuts


    If necessary, remove the rind from the mountain cheese and cut it into small cubes.

    For the soup, peel and finely chop the onions. Heat the butter in a pan, add the onions and fry them. Add the flour and fry for a further 2-3 minutes, stirring all the time. Deglaze with apple juice and pour in water.

    Add the cheese cubes to the soup and let them melt slowly over a medium heat. Don’t forget to stir them. Roughly chop the hazelnut kernels and toast them in a frying pan without any oil.

    CAUTION – as soon as you can smell the nuts, remove them from the stove to ensure that they don’t burn.

    Cut the chives into fine rolls. Add a pinch of nutmeg to the soup and season to taste with salt and pepper. Serve the cheese soup with crispy LAND-LEBEN organic spelt soup pearls, roasted hazelnuts and chives.

    Kaesesuppe © Simone Kemptner, www.cookiteays.at

    TIP: Cooked too much? This cheese soup also tastes delicious as a sauce for pasta. Cook the pasta, add it to the soup, mix everything together and serve with freshly chopped chives.

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